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Baked Peaches with Ice CreamBaked Peaches with Ice Cream

Jami Nolen

July 18, 2010

 

Need a quick, easy and delicious dessert? Peaches and ice cream are the perfect after dinner treat. 

 

Yield

Serves 6

 

Ingredients

  • 3 ripe peaches, halved and pitted
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 3 cups nonfat vanilla frozen yogurt
  • 6 gingersnaps, crumbled (optional)

 

Preparation

  1. Preheat oven to 425F. Coat a baking sheet with cooking spray.
  2. Toss peach halves with brown sugar and lemon juice, and place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil.
  3. Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps (if using). Serve immediately.

 

Nutrition Information

Per serving:

138 calories
0 g fat (0 g sat, 0 g mono)
2 mg cholesterol
30 g carbohydrates
5 g protein
1 g fiber
64 mg sodium
346 mg potassium

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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